eggs phantom style

Turn simple into delicious eggs. These eggs are cooked in a soft pillowy bagel, with just the added touch of spinach and a sprinkle of sage.I love the ease of a one pan breakfast.These so called baked bagel eggs, cook over the stove with the frypan lid  on in just minutes. Its a one pan dish, as you don’t have to use the toaster.

Add anything you like really to the basic egg recipe- a sprinkle of chilli flakes, or sone hot fruit chunky will give this a little kick along. Serve with bacon and gratings of  with parmesan cheese.

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

eggs phantom style

makes 4

prep tim 10 minutes

cooking time 10 minutes

 

2 bagels, split in half

1 Tbsp olive oil

50g spinach leaves

4 eggs

sage leaves to serve

sea salt & cracked pepper to serve

 

1 Remove the middles of the bagels, with a 5 cm cutter or pull out the soft bread with your fingers, set aside to cook or eat.

2 Heat a frypan to medium heat and cook bagel over the cut side for 2-3 minutes till golden, flip over, add spinach into holes and crack an egg  into each hole.

3 Place a lid on frypan and cook for 4-5 minutes or till cooked till your liking. Serve sprinkled with sage leaves and  sea salt, cracked black pepper.

 

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

 

 

eggs coasters style

Feel like some simple but tasty fried eggs? These are a winner, and they are cooked in onions rings which is brilliant! The onions end up sweet and soft and go perfectly with the sautéed zucchini and bacon. Coasters is a relaxing retreat in the basin of Pittwater on Sydney’s Northern beaches.We have some beautiful friends who have a house there, and its always a fun weekend, lots of cooking, fire making, and food! This weekend I cooked these eggs coasters style.

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recipe, styling and snap Sydney Food Stylist Jane Collins 

eggs coasters  style

 

Makes 4

Prep time 15 minutes

Cooking time 15 minutes

 

2 Tbsps olive oil

4 rashers bacon, cut into batons

1 large zucchini , julienned

a few thyme sprigs, picked

1 large onion

4 eggs

200g spinach leaves

sea salt & cracked pepper

ciabatta  toast to serve

 

1 Heat half the oil in a saucepan over medium high heat, add bacon and cook for 1-2 minutes till  golden, add zucchini and cook for 3-4 minutes till softened. Add thyme leaves and stir to combine. Reduce heat to low.

2 Peel onion and cut two thick slices from the middle of the onion. Gently ease out the middle layers by pushing them through, only use the last two onion rings- the largest ones.

3 Place into a frypan and cook for 1 -2 minutes till golden brown, flip over and crack egg into each onion ring. Cook eggs, with a lid on for 2-3 minutes till cooked to your liking. Season with sea salt & pepper.

4 Stir spinach leaves into the zucchini bacon mixture and serve with eggs and a slice of toasted ciabatta.

 

 

 

Sizzle tip- use the left over onion pieces in stocks, or the next family curry. Cut them up and wrap in a plastic bag, or in a sealed container in the fridge, they will keep for a couple of days.

Sizzle tip –  don’t worry if the onion rings  break, they can still be used as long as they are in one piece. Cook them as directed, the egg may slip out on one side, depending on the size or your eggs and onions…. this may happen any way, depending on the size of your onion and eggs , your eggs will probably spill out over the onions rings.

 

 sizzle sub -enjoy these eggs cooked in onion rings on their own, or on top of toast!

 

 

 

 

eggs preston style

Leftover vegetables and not quite sure what to make of them? Got a couple of eggs in the fridge? Trying to get more fibre and nutrients onto you Saturday brekky? Fry them up along with some rice and you have a quick easy breakfast that will fill you up and keep you going till lunch. Eggs preston style are simple and delicious. The coconut oil add such richness and flavour that you don’t need anything else( except the egg of course! )

My mother has a big birthday this weekend and she is one of a long line of prestons. Today the egg post is named after her and the whole preston family , as with out them we wouldn’t have the beautiful person that is mum. HB mum.

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recipe, styling and snap Sydney Food Stylist Jane Collins 

 

eggs preston style

 

Serves 2

Prep time 10 minutes

Cooking time 10 minutes

 

 

 

 

1 Tbsp coconut oil

2 green shallots (scallions ) , chopped

1 clove garlic, crushed

1 cup left over vegetables, chopped

1 cup cooked brown rice

2 Tbsps chopped parsley

2 eggs

½ punnet cherry tomatoes, sliced

micro sorrel to serve

sea salt & cracked pepper

 

 

1 Heat coconut oil a large frypan to medium high heat. Add shallots and garlic and cook for 1 minute, till softened. Add vegetables and cook for 1-2 minutes. Stir in rice and cook for 2-3 minutes till heated through.  season with sea salt and pepper.Divide mixture into two and make a well in the centre of each.

2 Crack each egg into small bowl and tip into the centre of each rice pile. Reduce heat to medium low and place a lid on top. Cook for 1-2 minutes or till eggs are cooked to your liking.

3 Lift each egg, with  large egg lift, along with rice onto serving plates. Season with sea salt and cracked pepper. Garnish with tomato slices and micro sorrel to serve.

 

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Sizzle tip– I used left over steamed vegetables in this post, and brown rice. I usually keep some rice and we always have some leftover veg that can be cooked up. If you don’t have any on hand, use chopped zucchini, and some chopped broccoli.

You will need 1/3 cup raw brown rice to yield 1 cup cooked rice. Cook up 1 cup, as it keeps in the fridge for a few days, add it to soups, and casseroles to thicken and enrich.

sizzle sub– Using left over vegs is a great way of getting ore fibre and nutrients into your breakfast, add to that the protein form the egg and you have yourself a great start to the day. Try chopped red capsicum, zucchini and roast cauliflower.

 

 

 

 

 

 

 

blueberry, coconut and oat scones

I love the simple combo of blueberry, coconut and white chocolate.

Combining them with oats and yoghurt only gives me an excuse to eat them for breakfast- so a sneaky Friday treat is these delicious blueberry, coconut and oat scones. They are also delicious with a cup of tea in the afternoon. There is no added sugar, but I threw in some white chocolate to pump up the sweetness, the blueberry pops in with a slight tang to round it all off nicely.

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recipes , styling and snap by Sydney Food stylist Jane Collins 

blueberry, coconut  and oat scones

makes 8

prep time 20 minutes

cooking time 20 minutes

 

1 ¾ cups self-raising flour, sifted

30g coconut oil, chopped

125g punnet blueberries

½ cup rolled oats

½ cup moist coconut flakes

100g white chocolate, roughly chopped

½ cup vanilla yoghurt

½ cup milk, plus extra to brush

1 egg, lightly beaten

 

1 Preheat oven to very hot, 220C. Line an oven tray with baking paper.

2 Place flour into a large bowl. Rub in coconut oil, using fingertips, until all incorporated. Add blueberries, oats, coconut flakes and white chocolate. Stir to combine. Make a well in the centre. In a separate bowl, whisk milk and yoghurt together. Pour into dry ingredients. Using a flat bladed knife, mix to a soft, sticky dough.

3 Turn onto a lightly floured surface. Knead lightly. Gently roll into 8 even pieces, and shape into balls, place together on prepared tray. Brush with reserved milk.

4 Bake 15-20 minutes, until scones are golden and sound hollow when tapped. Cool on a wire rack.

 

  sizzle tip– These scones are best beaten on the day they are made,  once completely cool store in an air tight container. you can also use all yogurt instead of the half milk half yoghurt, these are more dense and intense, but equally delicious.

 

sizzle swap-  instead of blueberries, swap for any other berry, strawberries, blackberries. Try banana, oats and coconut, and swap the white chocolate for dark.

 

eggs rob style

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photography by Rob Shaw recipe and styling by sydney food stylist Jane Collins 

I love the crunch of the bun with the silkiness of the sweet pork.  Now that the weather is cooling down here, its long weekends spent inside with something hearty bubbling away on the stove or in the oven. I love a good pork shoulder, slowly cooked and then the possibilities are endless. Stuff into a bun, serve with some brown rice and chopped cherry tomatoes… some extra sweet chilli sauce, and the bun to mop up the juices.

This time I even added an egg!( surprise )  a fried egg squashed in between the bun and the pork- perfect harmony for luscious goodness.

Throw this on in the morning, and allow to sit and the flavours to mingle and mellow. Good for a couple of meals, unless your tribe is extra hungry..

Pulled pork & fried egg sandwich( eggs rob style ) 

 

Serves 6

Prep time 15 minutes

Cooking time 3 ½ hours

 

1 Tbsp smokey paprika

2 tsp ground cumin

1 tsp celery salt

½ tsp dried chilli flakes

sea salt & cracked white pepper

2kg boneless shoulder of pork

2 Tbsps olive oil

500ml/ 2 cups apple cider

¼ cup sweet chilli sauce, plus extra to serve

6 eggs

1 tsp black & white sesame seeds

6 bread rolls

50g rocket leaves

 

 

1. Preheat oven to 180C. In a small bowl, combine paprika, ground cumin, celery salt and chilli flakes, sea salt & pepper.Place pork into a deep roasting dish, drizzle over half the oil and rub into skin. Spread spice mix over pork. Pour apple cider, sweet chilli sauce and 1 cup water into roasting pan. Cover dish tightly with foil. Roast for 3-3 ½ hours or until very tender.

2Remove pork from oven and using two forks, pull the meat from the bone.Heat remaining oil in a frypan to medium high and crack each egg into a small bowl, tip into pan and cook for 2-3 minutes or till cooked till your liking. Sprinkle each egg with sesame seeds. Half buns and top with  egg, pork and rocket, drizzle with  extra sweet chilli sauce and replace lid. Serve .

 

 sizzle tip-  shoulder of pork loves to be cooked in liquid, keeping the foil or lid on the dish will keep all the moisture in the pork and help it to not dry out. Spoon the juices over the pork to keep all the flavours and moisture in.  If the liquid evaporates before the cooking time is up, add  a little more so the pork stays moist.  You can also use shoulder of pork with the bone in.   Pill the pork just before you need it, it keeps more succulent if kept as a whole piece.

sizzle sub-  add some herbs and extra crunch with bean sprouts, shredded carrot and sliced tomatoes. If bread is  not your thing, make up a pulled pork bowl- section off each item-  pork, egg, herbs, some rocket,  shredded carrot & zucchini, drizzle with sweet chilli sauce  or add some rice noodles, for a slippery finish.

 

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